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A powerful source of plant enzymes that assists in the digestion of proteins, fats and carbohydrates. Digestive enzymes are proteins with a special mission. They make starches, proteins and fats soluble! These soluble nutrients are then assimilated across the gut wall into the bloodstream. Enzyme deficiencies often give rise to indigestion with pain, gas and general discomfort. Incomplete breakdown and assimilation of nutrients often lead to allergy and toxic overload. Enzymes are available in raw or lightly cooked food and are released into the digestive tract as we eat. Many factors and situations, including overcooked foods, cause these catalytic powerhouses to be either missing or in short supply. Enzy-Rite can make all the difference.*

Most of the foods we eat are simply too large to be absorbed into our cells. The process of digestion therefore breaks down the food molecules. The organs that collectively perform this function are called the digestive system.

The digestive system extends from the mouth to the anus. It consists of the gastrointestinal tract and its appendage organs, e.g. salivary glands, the liver, gallbladder and the pancreas.

Digestion occurs as a result of both physical and chemical processes. The physical changes of food are brought about by grinding, crushing and mixing the food mass (chyme)with digestive juices during propulsion through the digestive tract. The digestive juices are responsible for the chemical breakdown of chyme. The active compounds in the digestive juices are primary enzymes.

Enzyme Deficiency

Numerous studies have shown that the typical American diet consists of cooked, processed foods that are devoid of enzymes. As we become more and more enzyme deficient we are unable to absorb nutrients that provide protection to our cells and establish optimum health. Many studies show that enzyme deficiencies play a major role in premature aging and degenerative diseases. Combat these problems by providing essential enzymes for complete nutrient absorption.

Suggested Formula:

Protease  An essential enzyme needed by the body to break down protein.

Amylase  An enzyme used by the body to break down starch molecules.

Lipase  An enzyme used by the body to break down fats.

Cellulase  An enzyme needed by the body to break down fruits, vegetables, grains, seeds.

Pectinase  An enzyme used to break down pectin foods such as citrus fruits, apples, carrots, potatoes, beets & tomatoes.

Vitamin C with bioflavinoids  Vitamin C and bioflavinoids supply the body with tremendous properties for combating degenerative diseases and complimenting the digestive and healing process.

Properties and uses: Traditionally used as a topical application for skin disorders or injuries. Used internally as a tonic, digestive aid and also in cosmetics .

Bodily influences: The active substances of aloe Vera are found in the leaves which are composed of the rind (the outer covering), juice and the gel-like substance, the pulp.

These substances are found to be:

  • Polysaccharides (carbohydrates).

  • Amino acids.

  • Vitamins and minerals.

  • Enzymes.

  • Aloin or anthroquinones.

  • Barbaloins or glycosides.

  • Other substances (e.g. isobarbaloin, chrysophanic acid).

In general aloe Vera has the following characteristics:

  • Antimicrobial activity. A sterile aloe extract used topically has been found to be bactericidal, viricidal and fungicidal without having any damaging effect on the tissue.

  • Healing activity. It contains proteolytic enzyme activity which assists the body in sloughing off dead tissue and stimulates the growth of new cells with little scar formation.

  • It has an analgesic and anti-pruritic effect.

  • It has an astringent effect to tighten tissue. This is one of the reasons why aloe is frequently used in cosmetics.

  • It has an anti-inflammatory action which reduces the swelling of skin and muscles.

In conclusion, aloe Vera is a safe herbal product with well known effects in the management of burns and many other disorders. A proper selection of the product is essential in order to achieve better results. The product should be of good nutritional quality and truly cold stabilized, not heat processed or freeze dried. It should contain a minimum amount of the yellow sap. The pulp of aloe should be micronized but retained in the preparation.

Serving Size: 1 Capsule
Servings per container: 60
  Amount per capsule % Daily Value
Vitamin C (as ascorbic acid) 60mg 100%
Proprietary NDS Enzyme Blend 210mg *
Fungal Protease (Aspergillus oryzae)
Fungal Amylase (Aspergillus oryzae)
Fungal Lipase (Rhizopus oryzae)
Cellulase (Aspergillus niger)
Pectinase (Aspergillus niger)
Citrus Bioflavonoids (from lemon, orange and grapefruit peel) 130mg *
* Daily Value not established

Other ingredients: Gelatin, rice bran magnesium stearate.

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